New potato & frisée salad
A prepare-ahead salad ideal for weekend entertaining
Difficulty and servings
Serves 8 - 10
Preparation and cooking times
Prep 15 mins
Cook 30 mins
Vegetarian
- Boil the potatoes in salted water until tender, about 15 mins. Drain well in a colander and steam dry for 5-10 mins.
- Make the salad cream by mixing the flour, sugar, mustard powder and some seasoning in a bowl, then beat in the eggs and white wine vinegar. Place the bowl over a pan of simmering water, making sure the base does not touch the water, and stir continuously until it thickens enough to coat the back of a spoon, about 5-10 mins.
- Remove from the heat and cool. Add the cream and lemon juice to taste. Cover and chill until you are ready to dress the potatoes.
- Pick over the frisée, discarding any damaged leaves, then tear into bite-sized pieces. Toss the potatoes in the salad cream along with most of the chives. Arrange the frisée on a platter or in a large bowl. Spoon over the potatoes and scatter with the rest of the chives.
PER SERVING
266 kcalories, protein 6g, carbohydrate 34g, fat 13 g, saturated fat 6g, fibre 2g, sugar 5g, salt 0.13 g
Recipe from Good Food magazine, May 2011.
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http://www.bbcgoodfood.com/recipes/1260642/
http://www.bbcgoodfood.com/recipes/1260642/
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Ingredients
- 1½ kg baby new potatoes , larger ones halved
- 1 frisée lettuce
- bunch chives , snipped
FOR THE SALAD CREAM
- 1 tbsp plain flour
- 4 tsp caster sugar
- 2 tsp mustard powder
- 2 eggs
- 100ml white wine vinegar
- 150ml double cream
- squeeze lemon juice
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Difficulty and servings
Serves 8 - 10
Preparation and cooking times
Prep 15 mins
Cook 30 mins
Vegetarian
Ingredients
- 1½ kg baby new potatoes , larger ones halved
- 1 frisée lettuce
- bunch chives , snipped
FOR THE SALAD CREAM
- 1 tbsp plain flour
- 4 tsp caster sugar
- 2 tsp mustard powder
- 2 eggs
- 100ml white wine vinegar
- 150ml double cream
- squeeze lemon juice
PER SERVING
266 kcalories, protein 6g, carbohydrate 34g, fat 13 g, saturated fat 6g, fibre 2g, sugar 5g, salt 0.13 g
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25 April 2012
Jodie Rees rated and commented on this recipe
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